Brewberoza
Well-Known Member
- Joined
- Jul 5, 2013
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I have had heard a few brewers remark that they leave their mash overnight then sparge and boil the next day. I know brewers in former times had long mash time of 3 hours in some case but what advantage is there to leaving it overnight? Is it a brewing technique with a specific aim in mind or just a convenient way of living life around brewing? Also, how does one get temperature for sparge water, an insulated hlt or just heat it afresh in the morning?
And another question. What is acceptable temperature loss?
And another question. What is acceptable temperature loss?